Attitude, not aptitude, determines one’s altitude
Necessary tools offered
The Hotel School of the Central University of Technology, Free State (CUT), is an academic department which aims to prepare young people for a vibrant, crazy industry.
We are proud to say that we do that, and we do it very well. This is lamented in the sense that our graduates get jobs very quickly. While they are on work-integrated learning already, they receive appointments for when they finish with their learning.
And hospitality is not just about cooking or restaurant service or front desk checking in a guest - it really is a lot more. There are so many facets to hospitality management and if you really think of the word hospitality, we all need to be hospitable. Every business on this earth needs people in the front line who know what service is, what hospitality is, who know what it is to let somebody feel welcome, and to let somebody feel seen and heard. That is what hospitality management is about.
Our focus (deeper focus) is on any business or establishment that has to do with food, events, and accommodation. So along with our diploma - if you graduate with our diploma at the end of the three-year course - we must also offer an extended curriculum programme (ECP), which extends the course to four years, empowering you
Dr Dalene Crowther
to start your own business. In the last few years we have infused entrepreneurship more and more into our curriculum as well, so that our students do not feel limited to only becoming employees but become employers themselves.
We even teach them those skills; the entrepreneurial skills to create a business plan and how to incorporate the creativity from hospitality into that business plan. We hold entrepreneur-
ship days for our students where they come and sell the products that they make, completely on their own.
Afterwards, when they have attained a diploma from us, they can walk into any business that has anything to do with food, beverage, and accommodation and start anywhere because we offer a wide encompassing qualification that really prepares students for all aspects of the industry.
What else can be said: the school
offers a huge work-integrated learning component for a whole year, so we have our students with us for two years for theory and practical classes here on campus, after which they are placed at four and five-star establishments all over South Africa. It is at this stage where these establishments start quarreling over who gets to hold onto the students, which is always flattering.
Students are then placed all over
South Africa where they are coached and supervised. It is during this period, as employees, that they are taken out of their comfort zone and show their mettle as workin adults. Although a daunting experience at first, this is also when the Hotel School gets so much feedback from alumni and from students, giving their thanks for the programme and its teachings, allowing them to flourish in the industry.
And that is another area that the Hotel School focuses on and instils in its students - evaluating one’s attitude. I always say that with the right attitude, you can do and be taught anything. With the right mindset and approach, you can have knowledge or skills imparted to you that can only benefit you in the long run - especially if it helps fuel your passion.
Head champions hospitality at its finest
Dr Dalene Crowther is the head of department of the Central University of Technology’s Hotel School, where she has been instrumental in positioning the department as a hub of excellence in hospitality education.
She holds a Doctor of Business Administration from CUT, a master’s degree in Higher Education from the University of the Free State (UFS), and a BTech in Food Service Management and Post-School Education.
Since starting her career as a lecturer’s assistant in 2000, she has worked her way up through various academic and leadership positions, including serving as head of department of the Hotel School since 2016. Her doctoral thesis, which focused on developing a sustainable financial management model for university hotel schools, has had a direct and lasting impact on the growth, stability, and success of the CUT Hotel School.
Dr Dalene Crowther, head of department of the Central University of Technology’s Hotel School.
Dr Crowther is recognised for her commitment to student development and success, as well as aligning education with the evolving needs of the hospitality industry.
Traits hone recipe for mentorship
Obakeng Mholo is a chef and hospitality professional whose 15-year journey has afforded him time in high-end kitchens in South Africa and the Middle East. As the operational chef at the Central University of Technology, Free State, he is not only responsible for culinary execution, but also for shaping future chefs through mentorship, innovation and industry-rooted training.
Obakeng’s career began with academic distinction as a cum laude graduate of the Central University of Technology’s Hotel School, laying the groundwork for his holistic approach to food one that blends technical precision with cultural storytelling.
He is passionate about African cuisine with a contemporary twist, and often champions local ingredients and sustainable practices in his work.
Obakeng’s signature strength lies in his ability to bring warmth and discipline to the kitchen, infusing each plate with authenticity and purpose. At Schoone Oordt Country House, he was instrumental in elevating the establishment’s dining experience, managing both back-of-house efficiency and front-of-house elegance.
His leadership is rooted in humility, emotional intelligence, and a deep respect for food’s power to connect people.
Known for his calm demeanor and unwavering standards, Obakeng is also a dynamic voice in culinary education and male mentorship empowering young chefs to pursue excellence with pride and integrity.
Whether leading a service, curating a fine dining experience, or mentoring students, Obakeng’s legacy is clear: to elevate African culinary arts, one dish and chef at a time.
Path was preordained
I always dreamed of being a teacher. In high school things changed a bit, because I realised that I love hospitality.
At that stage, that passion was far greater than becoming a teacher. I applied to the Hotel School at the then Technicon Free State and was invited for an interview at the best hotel school in the country. My mom bought me the most beautiful outfit, and I came ready for the biggest interview of my life.
An entire panel sat in front of me I was nervous but incredibly determined. Then the best news- I was accepted. This is how my journey started: a Hospitality Management diploma first-year in 1997 (completed in 2001), after which I completed the BTech qualification in Hospitality Management (2003) and in Post-School Education (2004).
During my last diploma year, I had the opportunity to be Chef Niemand’s student assistant in the senior kitchen. It is there that my passion for teaching returned hence my continued studies.
In 2002, I accepted a teaching position at the St Michael’s School for Girls in Bloemfontein and on 1 October 2005, I started as a junior lecturer at my alma mater. What an incredible privilege!
In 2006, I enrolled for a web-based master’s degree programme in Problem-Based Learning at the Aalborg University in Denmark and graduated in
2008. This year marks my 20th year at the CUT and in higher education. I am humbled at how God moulded
Teaching seasons rich career
I am a proud mom, wife and chef. My journey started at the Central University of Technology in Bloemfontein, where I pursued studies in Hospitality Management in 2001.
As my career progressed, I took on roles in the Drakensberg area, as well as in Franshoek, known as South Africa’s gourmet capital.
I worked in Graaff-Reinet, at the South African College for Tourism, where I was a Food and Beverage lecturer.
My professional path led me across the ocean to the United States, where I earned a certificate with honours from the American Hospitality Academy while completing an internship programme.
I have also held the position of head chef at Protea Hotel Willow Lake in Bloemfontein and completed an intermediate cookery course at The Ashburton Chefs Academy and a cookery school in England.
Currently, I am a lecturer at the Central University of Technology’s Hotel School. Teaching students about the culinary arts is incredibly liberating, keeping me attuned to the latest food trends for the last 14 years.
I have obtained a Master of Management Sciences cum laude in Tourism and Hospitality in 2020, and I am currently enrolled as a PhD student. Janice Solomons
me. The best of it all I get to do what He called me to do.
Grethe Muller
Grethe Muller (right) at an awards function with Dr Dalene Crowther.
Chef Obakeng Mholo and Chef Janice Solomons.
At the helm of Hotel School finesse
Choice rigorous
The selection process for the CUT Hotel School is very competitive. During the 2025 application window the university received over 12 000 applications for study towards the diploma in Hospitality Management, while there are only 90 places available.
When the staff meets the prospective students and has their first contact session with them, they always remind the candidates of the privileged position they are in.
“I always tell them: You are one out of 12 000 applicants and you’re the one sitting in this classroom, this is a huge opportunity,” said Dr Daleen Crowther.
“We have a few stages in our selection process that they need to go through. Yes, we look at their academic marks, that’s very important. So, if your marks meet our requirements, we then whittle down to get to the stage where you need to go and work in the industry for five days and get industry exposure.
“Only then do we invite candidates for an interview, where we have a complete open day with them, show them everything the degree entails; and after that we ask them: Are you sure you still want to do this? Then 99.9% say yes,” explained Dr Crowther.
DEPARTMENT OF HOSPITALITY MANAGEMENT CONTACT DETAILS
Head of Department:
Dr Dalene Crowther, Department of Hospitality Management
Email: dcrowthe@cut.ac.za Facebook: Hotel School CUT
Tel: 051 507 3234 Instagram: hotelschoolcutbfn
The Hotel School staff are from the left, front: Ms Palesa Mosikatsana, Ms Janice Solomons, Ms Lize Louw, Ms Reitumetse Mofokeng and Ms Faith Maliehe; middle: Ms Grethé Muller, Mr Niel Brits, Dr Dalene Crowther, Mr Tristin Rogers, Ms Jaydee Snyman, Mr Thabiso Nkitseng and Mr Xolani Dube; back: Mr Fans Masuku, Mr Obakeng Mholo, Mr Martin Chokoe, Ms Zanele Ngqondi, Mr Lehlohonolo Matsepe, Dr Tshepiso Setokoe and Ms Tammy van Aswegen.
Hotel School lecturers and chefs are from the left, front: Jaydee Snyman (Hotel School manager); middle: Faith Maliehe (food and beverage supervisor) and Zanele Ngqondi (technical assistant: hospitality management); back Niel Brits (operational food and beverage manager), Chef Obakeng Mhlolo and Chef Tristan Rogers.
Mentorship in action at the Solarium Café
At the heart of the Solarium Café lies a vibrant blend of passion, experience and purpose.
is dynamic space is led by Ms Faith Maliehe, a proud alumna of the Hotel School, and Chef Tristin Rogers, a seasoned and well-travelled culinary professional.
Together, they create a hands-on learning environment where rst-year Hospitality Management students gain invaluable real-world experience in food and beverage service.
Open to both the CUT community and the public, the café is more than just a place to enjoy a meal it is a living classroom where skills are built, con dence grows, and futures begin to take shape. Members of the community are welcome to visit the Solarium Café, enjoy a delicious meal, and be part of the journey that is shaping tomorrow’s hospitality professionals one plate at a time.
For more information about the Solarium Café, visit cut.ac.za.
Scroll down to the bottom of the home page, and under the heading “Useful Links”, click on “Restaurants on CUT Campus”.
Workplace met with ease
E ectively preparing students for a career or profession not only requires theoretical knowledge, but the practical application of this knowledge; as well as professional development, and identi cation with the organisational structure and nature of the enterprise.
e 2023-’24 Work Integrated Learning (WIL) cohort truly set a high standard, with every placed student successfully completing their programme. is remarkable achievement re ected their dedication, resilience, and readiness to thrive in the hospitality industry.
As a method of teaching and learning, WIL includes a range of approaches, strategies and methods used to meaningfully integrate theory with practices of the workplace within a purposefully designed curriculum. Being an element of the curriculum, WIL is part of the programme like any other module that needs to be completed to satisfy the requirements for a relevant quali cation.
Among the standout success stories are:
■ Paballo Lethetsa stepped into a leadership role, securing a supervisory position at her placement property.
■ Lebohang Mokoena took her career global, landing an exciting opportunity in the United States of America.
■ Ntombizodwa, a consistent top performer at the Hotel School’s academic awards, earned a junior concierge position at the prestigious Saxon Hotel, Villas and Spa.
■ Zalmia Heynse made a strong impression in the nance department, resulting in a permanent o er from the renowned Mount Nelson Hotel.
ese individual achievements, along with the collective success of the entire group, are a testament to the professionalism and commitment nurtured through the WIL programme.
e Hotel School is proud to celebrate these milestones and looks forward to seeing these talented individuals continue to ourish.
Ms. Faith Maliehe and chef Tristin Rogers
Into the unknown and back again
e Central University of Technology, Free State, Hotel School recently welcomed back one of its own Helena Bernadien van der Linde, an alumna whose inspiring career has taken her across the globe and back.
Helena, who graduated in 2013 with a national diploma in Hospitality Management, returned to share her story and insights as part of the Hotel School’s guest lectures. Her journey since leaving the university has been nothing short of extraordinary.
She began her career by helping to establish and manage a new restaurant group in the North West, later stepping into a national role at Unilever (Ola) as a new business development manager. ere, she curated
dessert menus for leading resorts, restaurants, and co ee shops blending creativity with commercial strategy.
Helena’s international career took o when she joined a ve-star, ve-diamond, Forbes-rated ski resort in Utah, America, on a 12-month J-1 visa, gaining high-level hospitality experience in a luxury setting.
On returning to South Africa, she helped launch yet another restaurant chain in the Western Cape before heading back to America for nearly three years.
ere, she worked at elite Platinum Country Clubs in Florida and New York under an H-2B visa, re ning her skills in service excellence and global guest expectations.
After a stint managing a premium guest-
house in Bloemfontein, Helena made yet another leap this time back to America where she currently works as a line cook, mastering every station in both à la carte and banquet service.
Helena’s story is one of adaptability, ambition, and passion.
Her lecture o ered students a realistic yet inspiring view of the diverse opportunities within the hospitality industry from corporate strategy and ne dining to international adventure.
e Hotel School was proud to host this engaging session, which left students buzzing with questions and motivation.
Helena’s journey is a true testament to where a strong education foundation can take you.
Shaping Future Leaders: The Impact of CATHSSETA Interns at the Hotel School
e Hotel School continues to stand as a pillar of excellence in hospitality education within the Free State, blending academic theory with hands-on experience.
A key contributor to this success is the CATHSSETA internship programme, facilitated through the Work Integrated Learning (WIL) o ce. is initiative equips aspiring professionals with the practical skills and industry insight needed to thrive in the dynamic world of hospitality.
Interns come from diverse backgrounds some are former students, while others are newcomers eager to launch their careers. Many have made such a strong impression that they have been o ered permanent positions within the institution.
One intern re ected upon their experience.
“It hasn’t been easy balancing my postgraduate studies with the internship, but I’ve gained valuable skills − especially working under pressure and managing nances responsibly.”
e programme also welcomes interns from related elds such as business management and o ce
CAPABLE ALUMNI WALK INTO WORLD
The Hotel School has a longstanding history, tradition and relationship with industry partner satisfaction. This kind of satisfaction is one that has been built on concerted e orts undertaken by management, sta , and students.
In a recent engagement with industry partners, a very positive and encouraging narrative manifested with industry partners a rming the Hotel School producing quality students and professionals capable in their engagement with tasks, people and environment: versatile, professional, and teachable and willing to learn further. These are confirmed by verbatim statements made by our industry partners:
management, who contribute to departments like operations, administration, and procurement. eir involvement has enhanced e ciency and brought fresh perspectives to the team.
A standout feature of the internship is the management of two on-campus food kiosks. Interns are responsible for everything from customer service and food preparation to inventory control and nancial management. is real-world experience not only builds con dence, but also lays the foundation for future entrepreneurial ventures.
Meanwhile, marketing interns have gained hands-on experience in digital marketing and event management, sharpening their skills in time management, multitasking, and resilience − especially during high-pressure events with tight deadlines.
ese interns are a living testament to the Hotel School’s commitment to mentorship, practical learning, and professional growth.
As they continue their journeys, they are not only shaping the future of the hospitality industry but also developing the values and skills that will serve them for years to come.
“They are absolute superstars in the hospitality field.
“Their performance has been exceptional, and I have not received a single complaint from any of the managers.
“In fact, quite the opposite managers are eager to have them stay longer in their departments and frequently request their assistance.
“We are impressed by his performance, and he has won an award as a rising star at Waterside among the new team members.
“He has been rotated between departments, and all managers provided favourable feedback on him and his work ethic and manner.”
Tammy Lapping, human resource generalist: Royal Malewane, Waterside
“Both students always demonstrate a high level of professionalism and come to work prepared and enthusiastic every day. It has been a pleasure having them on the team.”
Jeanne Pieters, regional training manager: The Twelve Apostles Hotel and Spa
“You always send quality students to us, everything thus far is in place and we are very happy; it feels like they have been with us for a long time.”
“We really appreciate them very much and we hope they stay as loyal to us as always.”
Lefa Motaung, reservations and front office manager: Protea Hotel by Marrio Clarens
“My time with the students has sadly come to an end; to say that I will miss them is an understatement. They are just wonderful!”
Barre , sales and marketing manager: Hilton Hotel
“The students have been superstars so far every department they have been in the managers have been so impressed.
“They just get on with things, they only need instructions once and then they crack on they have been fab.”
Susan Groenewald, global digital learning lead, Belmond, learning and development manager: Mount Nelson
“Since joining our team, the student has shown great willingness to learn. She has adapted well to the lodge environment and has demonstrated professionalism in her interactions with both guests and staff. She completes tasks assigned to her and she is a great addition to our team.
“She has worked at reception, assisting with administrative work as well as checking in guests. She is now in the Food and Beverage Department, she has been in the kitchen, working alongside our chefs in preparing meals for our guests.”
Tshuketana, assistant lodge manager:
Helena Bernadien van der Linde
Chulumanco Voyiya (left) and Candy Mmusi were part of the intern intake.
Motshedisi Mokhethi (left) and Thozama Qwele gains practical experience.
Innocentia Letsolo (left), Lindi Dinga (middle) and Letshego Botipe.
Lindsay
Kinty
Kalama River Lodge
Collective action for advancement
The Central University of Technology (CUT) Hotel School is proud to be in partnership with the Sepelong Game Farm, located near Theunissen and owned by Victor Marumo.
This exciting collaboration was formalised through the signing of a memorandum of understanding, marking the beginning of a shared journey toward community upliftment and skills development.
The Sepelong Game Farm is committed to empowering
the Theunissen and broader Lejweleputswa District communities.
In partnership with the Hotel School, the farm will host a Hospitality Service short course, designed to provide practical training and open new career pathways in the hospitality and tourism sectors.
This initiative reflects the Hotel School’s dedication to extending its impact beyond the classroom, fostering growth through education, and further-
more supporting sustainable development in rural communities.
From the left are, front: Prof. Albert Strydom (dean of the Faculty of Management Sciences) and Victor Marumo (owner: Sepelong Game Farm); back: Thabiso Nkitseng and Dr Dalene Crowther (Hospitality Management staff).
World-class events: An experience like no other
Distinction praised through expertise
The Hotel School hosts CUT Doctorandi Dinners after every graduation, in honour of newly capped PhD graduates.
These evening events offer a refined and memorable experience, with Hospitality Management students showcasing their advanced skills in culinary arts, and food and beverage service.
From the sophisticated menu to the seamless service, the most recent event was in similar fashion a testament to the Hotel School’s commitment to practical, high-quality industry training. It not only celebrated academic excellence, but also provided students with invaluable exposure to professional event execution.
RELENTLESS PURSUIT OF CONTINUOUS GROWTH MOTIVATES
Two of the Hotel School’s very own, Chef Obakeng Mholo and Chef Tristin Rogers, recently took their culinary careers to new heights by participating in the Free State’s first round of the Quality Council for Trades and Occupations’ (QCTO) ARPL (Artisanal Record of Prior Learning) Occupational Chef programme.
This prestigious initiative was
Return to fundamental roots
On 15 and 16 May 2025, the Eunice High School marked its 150th anniversary with a series of special events hosted at the Hotel School.
This milestone celebration held deep historical significance, as the Eunice High School was originally founded in the very building that now houses the Hotel School.
Welcoming the Eunice community back to their roots was a moment of pride and reflection.
The Hotel School embraced the occasion with excellence and heartfelt hospitality, ensuring every detail of the celebration was memorable.
Students gained valuable hands-on experience, contributing to the planning and execution of the event, while guests enjoyed a warm and professional atmosphere that honoured Eunice’s legacy.
The celebration not only commemorated 150 years of educational excellence but also highlighted the shared values of tradition, dedication, and development that continue to thrive within the same iconic walls.
presented by the Food and Beverage Institute in Bloemfontein.
Early in October 2024, the chefs were given a rigorous six-month timeline to compile their ARPL portfolios and prepare for both theoretical and practical assessments. By January, they had successfully demonstrated culinary expertise and knowledge under pressure.
The Hotel School is proud to an-
nounce that both chefs completed their Occupational Chef qualifications at the top of their class − a true testament to their skill, dedication and passion for the culinary arts. Their achievement is a powerful reminder that learning never stops, even for those who teach. Congratulations, Chef Obakeng and Chef Tristin − your success continues to inspire.
Graduation
Wide range of learning offered
The Central University of Technology (CUT) Hotel School students are highly recommended for employment, such as that of banqueting manager, hotelier, guesthouse manager, restaurant manager, chef, waiter, bar tender, event manager and the performing of front office duties.
The university offers the following Hospitality Management programmes.
For more information about what is on offer, visit cut.ac.za/department/hospitalitymanagement online.
Programmes
■ Doctor of Philosophy (PhD) in Management Sciences: Hospitality Business Management
NQF: 10
Bloemfontein Campus
■ Hospitality Management diploma
NQF: 6
Bloemfontein Campus
■ Hospitality Management advanced diploma
NQF: 7
Bloemfontein Campus
■ Hospitality Management postgraduate diploma NQF: 8
Bloemfontein Campus
■ Hospitality Management extended programme (bridge programme)
NQF: 6
Bloemfontein Campus
■ Master of Philosophy (MPhil) in Management Sciences: Hospitality Management
NQF: 9
Bloemfontein Campus
A celebration of achievement
On 24 March, the Hotel School proudly celebrated the academic achievements of its students and staff during the Autumn Graduation Ceremony.
The event marked a significant milestone for many, with qualifications awarded across various levels in Hospitality Management.
A total of:
■ 35 diplomas;
■ one national diploma;
■ eight advanced diplomas; and
■ eight postgraduate diplomas were conferred on the day each one a testament to hard work, perse-
verance, and academic excellence.
We are especially proud to recognise two of our own staff members for their outstanding accomplishments:
■ Lize Louw, Extended Curriculum Programme (ECP) coordinator; and
■ Reitumetse Mofokeng, lecturer’s assistant, both of whom graduated cum laude with a postgraduate diploma in Hospitality Management.
In addition, Xolani Dube, lecturer at the Hotel School, earned a postgraduate diploma in Public Finance Management from the Stellenbosch University, further enriching the academic strength of our team.
It was truly a day to remember filled with pride, joy, and the promise of a bright future for all our graduates.
Supporting academic excellence
Bursary recipient embodies the finest
The Abe Bailey Travel Bursary is a highly competitive and prestigious award that recognises not only academic excellence, but also exceptional leadership potential and a strong commitment to community engagement qualities.
Ms Lize Louw embodies this with distinction.
Her selection in this scholarship is a testament to the calibre of students nurtured at CUT and the University’s growing footprint in global academic mobility.
Ms Louw’s selection for this prestigious bursary not only highlights her personal accomplishments, but also reinforces the university’s commitment to fostering globally competent graduates and leaders.
Her passion for the Tourism and Hospitality Industry, academic excellence and active participation in community-driven initiatives make her a fitting ambassador for the Abe Bailey programme, CUT and the country.
Ms Louw’s journey will take her on an enriching international tour that will broaden her worldview, sharpen her leadership skills, and connect her with like-minded peers and professionals from diverse cultures and disciplines across the globe.
“As the Centre for Global Engagement (CGE), we take immense pride in facilitating and supporting opportunities that expand the international horizons of our students and staff.
Ms Louw’s achievement underscores the impact of internationalisation in higher education and reflects CUT’s vision of producing graduates who are not only skilled in their disciplines, but also equipped to lead in a global context.
“Her success is not just a personal victory, but a moment of pride for the entire university community.
“We commend her for representing the spirit of CUT on an international platform and look forward to the positive impact this journey will have on her academic and professional
development,” said Martina Moss, deputy director for staff and student mobility.
The Abe Bailey Travel Scholarship is a prestigious award designed to broaden the horizons of young South Africans by providing them with the unique opportunity to experience the globalised world firsthand.
Through this scholarship, awardees are not only recognised for their academic excellence, but also for their exceptional leadership potential and commitment to service in their communities.
Annually, these awards are presented to academically deserving students who have demonstrated outstanding leadership qualities and a strong track record of contributing positively to society beyond the classroom.
These qualities include active involvement in social initiatives, community service, and the ability to inspire and lead others toward meaningful change.
Two holders of a Master of Management Sciences qualification in Tourism and Hospitality Management. From the left are Keletso Zitho (intern: Nurturing Emerging Scholars Programme − NESP), Dr Dalene Crowther as part of the supervisory team and Frans Masuku (lecturer’s assistant).
Ms Lize Louw, Tourism and Hospitality Management postgraduate.
CUT celebrates academic excellence at 2025 Spring Graduation
e Central University of Technology (CUT), Free State, ushered in spring with a glorious graduation ceremony, celebrating the academic accomplishments of students.
In this ceremony about 542 undergraduates received quali cations in their respective faculties, while 69 master’s and 16 PhD degrees were conferred.
CUT vice-chancellor and principal, Prof. Pamela Dube, congratulated the graduates, alluding to what a privilege this is.
“Graduates, you stand among the privileged few who have had the opportunity to acquire a higher education quali cation. is privilege is not lost on us, as we recognise the value of the skills you have honed during your time with us.
“We are con dent that you will be among the thousands of young people
who are graduating into responsible citizens, ready to shape the future of our communities and families,” said Dube.
“We celebrate you as CUT graduates and ambassadors, a role
that carries great responsibility and the potential to create a signi cant impact. We are con dent that you are at the threshold of an exciting new journey lled with possibilities. Your future is in your hands.
“As your journey begins, remember that you are always welcome here at CUT.
“We remain committed to our relationship with you, a relationship that will only grow stronger.
“You are an integral part of the convocation, and our bond can never be broken.
You chose CUT as your university to hone your skills and prepare for the opportunities ahead to make a di erence and overcome numerous challenges.
“ We are acutely aware of hurdles our students have faced on their journey to this moment, and for that, we extend our congratulations and a big applause,” concluded Prof. Dube.
